I was referring to the BelAria 00 flour. When I first called the importer of the BelAria flour, I received a call back from the importer of the Caputo 00 flour. Presumably the importer of the BelAria flour did not know the answer to the protein question I posed but assumed the importer of the Caputo 00 flour would. Well, he didn't know for sure either, but gave me his best guess anyway. As it turned out, we ended up having a nice long chat about 00 flours and we have since had many other chats and email exchanges since then. So it was a nice outcome.
You are exactly correct about the use of the BelAria flour for short maturation applications. I have reported before on this forum of the results of my efforts to use the BelAria 00 flour to make pizzas from beginning to end within one hour. To do this, I jack up all the temperatures, I use more yeast than usual, I use a food processor, and I use a proofing box (which I have described and shown at the Proofing Box thread). This approach works much better for the BelAria 00 flour than the Caputo 00 Pizzeria flour, presumably because of the lower protein content of the BelAria. FYI, here is the formulation I use, along with my notes on the process:
Last-Minute Pizza Dough Recipe Using 00 Flour and Proofing Box
1 c. 00 flour, Bel Aria brand preferred
1/3 c. water
1/2 t. instant yeast (SAF brand)
1/2 t. sea salt
Olive oil, for oiling the bowl
Before starting the dough for this recipe, preheat the oven and a pizza stone to their highest possible temperature (usually around 500-550 degrees F), and, using a proofing box, set the proofing box to its highest setting, around 120 degrees F. This is higher than the normal temperature range for instant yeast, but still considerably below the temperature (around 138-140 degrees F) that will kill the yeast.
To make the dough, place the water in a 1-cup glass measuring cup and heat it in a microwave oven for about 20-25 seconds. The temperature of the water, as measured on an instant-read thermometer, should be around 115-120 degrees F. Put the flour and yeast in the bowl of a food processor and pulse to combine. With the motor running, add the warm water. Process until the ingredients come together to form a ball between the blade and the processor bowl, and continue processing until the dough is smooth, adjusting the amount of flour and water if necessary, about another 30 seconds. Add the salt and continue processing for about another 10-15 seconds, or until the salt is fully incorporated and the dough ball is smooth and capable of passing the windowpane test. At this point, the dough will be quite warm (the food processor itself will add several degrees to the dough temperature because of the frictional heat produced by the processor). Remove the dough ball from the processor bowl and put it in a lightly oiled bowl (a 2-cup size glass-measuring cup will also do). The bowl should be the smallest bowl that will hold the dough when it has about doubled in volume (so that the energy from the proofing box isn't wasted on the bowl). Cover the bowl with plastic wrap (or use a hotel shower cap) and put it in the proofing box. Let the dough rise in the proofing box until about doubled in volume, about 30-40 minutes. (To check, press a finger into the dough; if the indentation remains, the dough is ready to use.)
As the dough is rising, the toppings to be used on the pizza should be readied (they should be few and light for a 00-based pizza). When the dough has risen, move it to a lightly floured work surface and pat and stretch the dough to a round with a thickness of about 1/4-inch. The diameter of the pizza round should be about 8-9 inches. Finish the pizza by placing the pizza round on a lightly floured pizza peel, adding the desired toppings, and baking the pizza until the bottom of the crust is light brown, about 6-7 minutes for a minimalist pizza with few toppings. The top of the crust will be a light tan color characteristic of pizza crusts made with a low protein flour and without the use of a sweetener or olive oil in the dough. Estimated total time for producing the pizza: About 1 hour.
(Peter's Note: It is also possible to combine the 00 flour with a small amount of bread flour or a small amount of vital wheat gluten to slightly increase the protein and gluten content of the 00 flour. Also, I have made this pizza without using any olive oil, even for the container used to hold the dough during rising. However, the addition of some oil to the dough may have the effect of tenderizing the crust and increasing its crispiness, if such is desired. I do not recommend that bread or high-gluten flour be used in this recipe. The resulting pizza crust will not look or taste like a normal bread flour or high-gluten flour crust. It will have a nice brown color, as is typical with high protein flours like bread and high-gluten flour, but it will have few bubbles, it will be rather flat than puffy, and it will taste more like cardboard.)